These traditional Hungarian Kifli are delicate crescent-shaped cookies with a rich walnut filling. They have a tender, buttery texture and are generously coated with powdered sugar. They’re perfect with coffee or tea and make a beautiful holiday treat. ✨
🛒 Ingredients
For the dough:
- 2 cups (250 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- 3 tablespoons powdered sugar
- 1 egg yolk
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the walnut filling:
- 1 cup (100 g) finely ground walnuts
- ⅓ cup (65 g) granulated sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
- Optional: 1 teaspoon lemon zest
For finishing:
- 1 cup (120 g) powdered sugar, for coating
👩🍳 Step-by-Step Instructions
1. Prepare the dough
In a large bowl, combine the softened butter and powdered sugar. Beat until smooth and creamy.
2. Add the wet ingredients
Add the egg yolk, sour cream, and vanilla. Mix until everything is well incorporated.
3. Add the flour
Gradually add the flour and salt. Mix until a soft dough forms. Don’t overwork the dough.
4. Chill
Shape the dough into a ball, wrap it, and refrigerate for 30–60 minutes. Chilling makes it much easier to roll and shape.
5. Make the walnut filling
Mix the ground walnuts, sugar, vanilla, and lemon zest if using. Add the milk one tablespoon at a time until you have a thick, spreadable filling.
6. Roll out the dough
Lightly flour your work surface and roll the dough out to approximately ⅛ inch (3 mm) thick.
7. Cut the pieces
Cut the dough into small squares or circles, depending on the traditional shape you prefer.
8. Add the filling
Place a small amount of walnut filling near one edge of each piece. Don’t overfill, or the filling may leak during baking.
9. Shape the crescents
Fold the dough over the filling and gently seal the edges. Roll or curve each piece into a crescent shape.
10. Arrange on a baking sheet
Place the Kifli on a parchment-lined baking sheet, leaving a little space between them.
11. Bake
Preheat the oven to 350°F (175°C). Bake for approximately 12–16 minutes, until the cookies are set and only lightly golden around the edges.
12. Coat with powdered sugar
Let them cool for a few minutes, then generously dust or roll them in powdered sugar while they’re still slightly warm.
🍪 Helpful Tips
- Keep the dough cold while working with it.
- Don’t put too much filling inside each crescent.
- The cookies should remain relatively pale rather than becoming dark brown.
- For an especially delicate texture, sift the powdered sugar before coating.
- Store completely cooled Kifli in an airtight container for several days.
The result: tender, crumbly crescent cookies filled with fragrant walnuts and covered in a snowy layer of powdered sugar. One bite and they practically melt in your mouth! 🤤✨
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